Poppyseed Rolls

Poppyseed Rolls

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Servings: 8
Calories: 257


  • 1 lb strong plain flour
  • 3 tbsp poppyseeds
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 oz fresh yeast or 1 1/2 tsp dried yeast and a pinch of sugar
  • 11 floz warm milk
  • beaten egg and milk to glaze


  • Mix the flour, 30 ml (2 tbsp) poppyseeds, salt and sugar together.
  • Cream the fresh yeast with a little of the measured milk. Add the remaining milk. If using dried yeast, sprinkle it with the sugar into a little of the milk and leave in a warm place for 15 minutes until frothy. Add the remaining milk.
  • Pour the yeast mixture into the dry ingredients. Mix well to form a firm dough.
  • Knead the dough for at least 10 minutes. Place in an oiled bowl; cover with a clean tea-towel and leave to rise for about 1 - 1 1/2 hours or until doubled in size.
  • Knead again for 5 minutes. Divide the dough into 24 pieces. Shape each piece into a ball. On a floured baking sheet, place the dough balls in triangular groups of three.
  • Leave the dough triangles to rise in a warm place for 10 minutes. Glaze with a mixture of beaten egg and milk. Sprinkle with the remaining poppyseeds.
  • Bake in the oven at 200°C (400°F) mark 6 for about 20 minutes. Cool on a wire rack.
Calories: 257 kcal
Carbohydrates: 47 g
Protein: 8 g
Fat: 3g
Saturated Fat: 1 g
Cholesterol: 4 mg
Sodium: 311 mg
Potassium: 156 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 66 IU
Vitamin C: 1 mg
Calcium: 104 mg
Iron: 3 mg
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